While I was busy at work making lists of spring projects and things we need this afternoon, I caught Norman and Douglas in the same bed! I even got a picture, which is rare proof of their budding friendship.
There is so much to do and so much of it needs to be done in such a short period of time, so it's important to prioritize and get ourselves organized. I need a new stainless steel 6-8 gallon pot for cheese making... Kevin needs to get the bushhog fixed, chickens need to be ordered, and summer housing set up for them. Then there are the seeds, the plants.... the garden needs to be fenced, mulched, more raised beds built. Oh but first we have to bring in more cedar trees for that. The list goes on and on, and on!
I've had a craving for pierogies for a while now but I haven't had the time or energy to make them. Mostly it's because you need to make the dough a few hours before you are going to make the pierogies and I haven't been able to find the time for that. But today I found time. I don't reccomend making pierogies at home if you are A) in a hurry or B) don't like cleaning up large messes in the kitchen.
But the work and mess is worth it in the end!
There are different recipes for pierogie dough, I used an old potato piergoi dough recipe.
You need 2 cups dry mashed potatoes
3 cups all purpose flour
3 large whole eggs
1 tsp sea salt
1/2 to 3/4 cup cool water
First you cool the mashed potatoes. In a bowl, beat the eggs until frothy, and then add the potatoes and mix well until fairly smooth. Then add a 1/4 cup water and combine. Next add 1 cup of the flour and mix well.
Repeate again with the flour/water, and mix well. When it comes time to add your last cup of flour make sure the dough is not too wet, and add the water a tablespoon at a time. Then on a floured work area, knead your dough until it is smooth and elastic. Then refridgerate for 2-3 hours before using.
You can use whatever filling you like. I used potato and cottage cheese, with garlic, salt, and pepper. I find it easiest to roll the dough out into a big circle as thin as you can get it and then cut rounds out with a glass and work with them by hand. Just put a little filling in each and seal them up. Then boil them or fry them. I fry mine with onions. We had ours with some of our pickled beets and green peas, and of course, sour cream.
It was warmer today but there was no sun out, so that made it feel just as cold. Everyone was glad to go back inside tonight. Basswood (my weather with the heart on his side) really doesn't like how slippery out it is. For some reason everyone can get around really well, except for him. He just slips and slides.
Here are some pictures of the critters tonight at bedtime....
There is so much to do and so much of it needs to be done in such a short period of time, so it's important to prioritize and get ourselves organized. I need a new stainless steel 6-8 gallon pot for cheese making... Kevin needs to get the bushhog fixed, chickens need to be ordered, and summer housing set up for them. Then there are the seeds, the plants.... the garden needs to be fenced, mulched, more raised beds built. Oh but first we have to bring in more cedar trees for that. The list goes on and on, and on!
I've had a craving for pierogies for a while now but I haven't had the time or energy to make them. Mostly it's because you need to make the dough a few hours before you are going to make the pierogies and I haven't been able to find the time for that. But today I found time. I don't reccomend making pierogies at home if you are A) in a hurry or B) don't like cleaning up large messes in the kitchen.
But the work and mess is worth it in the end!
There are different recipes for pierogie dough, I used an old potato piergoi dough recipe.
You need 2 cups dry mashed potatoes
3 cups all purpose flour
3 large whole eggs
1 tsp sea salt
1/2 to 3/4 cup cool water
First you cool the mashed potatoes. In a bowl, beat the eggs until frothy, and then add the potatoes and mix well until fairly smooth. Then add a 1/4 cup water and combine. Next add 1 cup of the flour and mix well.
Repeate again with the flour/water, and mix well. When it comes time to add your last cup of flour make sure the dough is not too wet, and add the water a tablespoon at a time. Then on a floured work area, knead your dough until it is smooth and elastic. Then refridgerate for 2-3 hours before using.
You can use whatever filling you like. I used potato and cottage cheese, with garlic, salt, and pepper. I find it easiest to roll the dough out into a big circle as thin as you can get it and then cut rounds out with a glass and work with them by hand. Just put a little filling in each and seal them up. Then boil them or fry them. I fry mine with onions. We had ours with some of our pickled beets and green peas, and of course, sour cream.
It was warmer today but there was no sun out, so that made it feel just as cold. Everyone was glad to go back inside tonight. Basswood (my weather with the heart on his side) really doesn't like how slippery out it is. For some reason everyone can get around really well, except for him. He just slips and slides.
Here are some pictures of the critters tonight at bedtime....
Buckwheat says "is it time for treats now?"
Braveheart AKA Lambie Pie our blind ram
The girls
Max & Hilda wondering what I'm doing
The turkeys were in the yard again this morning....
Now it's back to making a list and checking it twice. We are not having a lot of luck tracking down an arch or new pan for the sap. Unless we go ahead and buy a brand new one. But we'll keep looking and hopefully the right thing will come along.
The turkeys were in the yard again this morning....
Now it's back to making a list and checking it twice. We are not having a lot of luck tracking down an arch or new pan for the sap. Unless we go ahead and buy a brand new one. But we'll keep looking and hopefully the right thing will come along.
